Lincolnshire duck breast
METHOD
Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper.
Pass the mixture in a blender and puree until smooth.
Place all the ingredients for the crème fraîche in a bowl and mix well, refrigerate until needed.
Separate the duck breast from the skin, season with salt and ginger. Heat a nonstick pan, add the skin with a little butter and cook for 1 minute. Discard the skin and add the breast, cook for 1 minute on medium heat, turn and cook for 1 minute. Reduce the heat and cook for a further 2 minutes each side.
Set aside to rest covered with aluminium foil.
Cut the blackberries in half, place in a bowl, cut the apples in fine strips leaving the skin on and mix with the berries and lemon juice – season lightly.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGES![]()
Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. ![]()
T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: www.oldrids.co.uk/spring-garden-competition
2 weeks ago ·
